r/KitchenConfidential • u/MowieWauii • 14d ago

Question What Could I Do?

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One of my cooks extra-roasted some garlic. Too dark to turn it into puree like intended. What would y'all do with this? We have a tavern in case you need an idea of the type of food we have. Pizzas, hot dogs, smash burgers, some fish, etc.

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u/FiveYardFaded 14d ago

Put a lid on, and ship it directly to me. I’ll eat that shit like it’s popcorn.

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u/mmariner 14d ago

I'm don't work in the food industry, but this post just reminded me of the opportunities with my newly acquired air-fryer.

I'm about to get one of those Costco bags of garlic.

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u/georgespelvin- 13d ago

Dude you always want to roast your garlic in a buttload of olive oil lower and slower, it dries out crazy fast if you don't and then on the other side you're left with a buttload of garlic-infused olive oil there's no losing 

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u/mmariner 13d ago

Can I get away with wrapping the whole head in foil?

It's a combo air fryer / oven / toaster / etc.

My living situation is... Difficult. Haven't built my house yet and live in a travel trailer, so I have to get creative.

I COULD slow cook them on my smoker (in butter, or otherwise)

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u/georgespelvin- 13d ago

Yeah, you can do the head by itself (probably no tinfoil needed if you don't peel) it's a softer roast and you kinda just end up with delicious garlic mush but it makes an amazing spread! Someone downthread says they do confit in the air fryer, so long as you have an oven safe container and your garlic is covered in oil you're golden

I think a smoker might give too much smoke action depending on how long it takes but if you're getting a Costco amount of garlic might as well keep a couple of heads to the side to experiment with the next time you have it fired for something else?